This southern Indian inspired recipe uses lamb chops in a truly inspiring way. The dish is produced using fresh and light ingredients, with spices and herbs free from artificial colouring.
Serves 4
45 minutes to make, plus overnight marinating
Per serving:
507kcals
30g fat (9.6 saturated)
35.6 protein
28.3g carbs
3.3g sugar
0.3g salt
1. Combine the marinade ingredients in a shallow bowl. Add the lamb and turn to coat. Cover and chill overnight.
2. Preheat the oven to 180°C/fan160°C/gas 4. Put the lamb chops on a rack over a roasting tin. Cook for 20 minutes for medium, then rest for 5 minutes.
3. Meanwhile, boil the potatoes until tender. Drain, mash and set aside. Melt the butter in a small frying pan, add the mustard seeds, garlic and tomato. Cook for about 1 minute. Fold into the potato with the cream and coriander. Season.
4. Serve the lamb chops with the mash and some mint raita on the side.
© delicious. magazine
The best of British cooking from Hugh Fearnley-Whittingstall
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